Thai Siri market in Udon Thani

Some impressions of the evening bustle at the Thai Siri market: Thai take-away, grilled chicken and fish, som tam salad bar and saikrog Isaan - variety has no limits as in some of the smaller markets in Thailand.

Thai Siri Markt Udon Thani Thailand

I'm always positive when I take my camera somewhere and suddenly start taking pictures, provoking some kind of human reaction. Mostly a little scared at first, then curious, then a little shy - but then posing for the picture to best advantage.

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Most of all though, I get no reaction.

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This results in interesting pictures of people and goods offered in the aisles of a market.

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Thai dishes are very popular as a takeaway. For a portion of a Thai dish, served in small plastic bags, it's normally 20 - 30 baht.

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Most Thai markets now have a salad bar for mixing whatever you want and taking it home.

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Whatever you save in calories at the salad-bar is then cleverly sold on the next stall: candy - delicious!

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Stuffed chicken rotating over the coals, as well as tilapia with lemon grass and other herbs. The fish are normally rubbed with coarse salt before cooking. This helps to prevents them drying out over the fire.

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But it's not just "fast food" here - the fresh produce department is well stocked with plenty of choice.

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When I appeared with the camera the meat sellers suddenly became active, swishing away the flies from their produce. They're usually not quite so active!

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The enjoyment of one's own products seem to be very large. Otherwise you might not see people looking so happy.

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At least plenty of food is bought, and consumption takes place at every conceivable opportunity, and not only in markets in Thailand.

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Herbs are sold in markets for small change, and are included in in most recipes in Thai cuisine.

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Pla ra is a specialty of north-eastern Thailand. Fermented fish - the taste and smell of it is not for the faint hearted.

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The fresh "blood cockles" - Hoi Kaeng - are cooked briefly and then sold for 60 baht a kilogram by the vendor.

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Som tam - made from the unripe, green papaya salad in many different variations, can be found in every Thai market.

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In the mortar shredded papaya strips are mashed together with other ingredients.

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In many different regions of Thailand som tam is prepared differently. Here in Isaan the som tam includes some of the above mentioned pla ra - as a seasoning, with black, salted crab.

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In southern Thailand a rather sweeter version of the salad is preferred. There are also dried shrimp and peanuts in the som tam, but no pla ra. Why spoil the taste of a delicious dish with fermented fish?

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These small balls are called "saikrog Isaan", which translates as 'sausages from Isaan'. It used to be a spicy ground beef mixture with rice or noodles grilled in natural casings as meatballs on the grill. A variant was sun-dried meatballs that were grilled afterwards.

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Today, the balls are made with vermicelli and a tiny amount of meat filling. Tasteless and "mai Aroy" - not very tasty, unfortunately.

posted on: 09.09.2012 - last update on: 19.10.2013

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